Careme

Instructions

Swipe a step aside or click its number when it’s done.

1. 1.

   Thinly slice 12 oz green cabbage, discarding its tough core. Peel 4 oz carrots and cut into thin matchsticks. Mince 2 garlic cloves and finely grate enough ginger to measure 1 tablespoon.

2. 2.

   Gently mix 8 oz ground pork with 1 teaspoon Diamond Crystal kosher salt. Set aside while you start the rice.

3. 3.

   Rinse 3/4 cup dry long-grain white rice and drain. Combine in a small saucepan with 1 1/4 cups water and 1/2 teaspoon Diamond Crystal kosher salt. Bring to a boil, cover, and reduce the heat to low. Simmer for 18 minutes, then remove from the heat and let stand, covered, for 5 minutes. Cook the stir-fry while the rice simmers.

4. 4.

   Mix the stir-fry sauce in a small bowl:

   • 1 tablespoon soy sauce
   • 1 tablespoon rice vinegar
   • 1 teaspoon sugar
   • 1/4 teaspoon crushed red pepper flakes
   • 2 tablespoons water

   Stir until the sugar dissolves.

5. 5.

   Heat a large, 12-inch skillet over medium-high heat. Add 1 tablespoon neutral cooking oil and the seasoned pork. Spread the pork out and leave undisturbed for 2 minutes, then break into small pieces and cook for another 2–3 minutes, until browned and cooked to 160°F. Transfer to a clean bowl.

6. 6.

   Add the prepared cabbage and carrots to the skillet with 3/4 teaspoon Diamond Crystal kosher salt. Stir-fry for 5–7 minutes, until lightly browned and crisp-tender. Add the prepared garlic and ginger and stir-fry for 30 seconds.

7. 7.

   Return the browned pork to the skillet and pour in the stir-fry sauce. Toss over medium-high heat for 1–2 minutes, until the sauce lightly coats everything. Turn off the heat and stir in 1 teaspoon toasted sesame oil.

8. 8.

   Fluff the rice and divide between two bowls. Spoon the pork-and-cabbage stir-fry over the rice, keeping the colorful vegetables visible, and serve immediately.

Want more detail? See the temperature guide.